Succulent braised venison

Succulent braised venison

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(129 ratings)

Prep: 15 mins Cook: 1 hr, 50 mins

Easy

Serves 8
Venison benefits from long, slow cooking, and this Scottish dish develops a beautifully earthy sweetness - try it as an alternative to turkey, or for Hogmanay

Nutrition and extra info

  • Freezable
  • Easily doubled
  • Healthy

Nutrition:

  • kcal277
  • fat10g
  • saturates2g
  • carbs18g
  • sugars2g
  • fibre2g
  • protein30g
  • salt0.7g
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Ingredients

  • 2 carrot, roughly chopped
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 140g turnip or swede, roughly chopped
    Turnips

    Turnip

    tern-ip

    Turnips are creamy-white with a lovely purple, red or greenish upper part where the taproot has…

  • 2 onion, roughly chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 celery sticks, roughly chopped
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • olive oil and butter, for frying
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 garlic clove, crushed
  • 1kg boned leg or shoulder of venison, cut into large chunks (or buy ready-cubed venison for stewing)
    Venison

    Venison

    ven-ee-sun

    The term venison was originally used to describe the meat of any furred game, but in Britain it…

  • 5 tbsp plain flour, seasoned with salt and pepper
  • 2 tbsp redcurrant jelly (or rowan or hawthorn jelly)
    Redcurrant

    Redcurrant

    red-cur-rant

    These shiny little berries grow low on bushes, hanging from the branches like rows of miniature…

  • 450ml dry red wine (Rioja is good)
  • 450ml beef stock
  • 2 thyme sprigs

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 bay leaf

Method

  1. Heat oven to 180C/fan 160C/gas 4. Fry the vegetables in a little oil and butter in a heavy-based casserole for 4-5 mins until golden. Tip in the garlic and fry for a further min, then set aside.

  2. Put the venison into a plastic bag with seasoned flour and shake to coat. Add a little more oil and butter to the pan, then fry the venison over a high heat, stirring now and then, until well browned. Don’t crowd the pan – cook in batches if necessary. Set aside with the vegetables.

  3. Add the redcurrant jelly and wine to the pan, and bring to the boil, scraping up all the bits that have stuck to the bottom. Pour in the stock, then add the thyme, bay leaf, meat and vegetables. Season if you like and bring to the boil. Cover and transfer to the oven for about 1½ hrs or until tender. Remove from the oven and check the seasoning.

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Comments, questions and tips

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jburton's picture
jburton
11th Jan, 2012
5.05
Was wondering if i could use venison sausages in this instead?
mrsted
8th Jan, 2012
5.05
Made it for Boxing Day along with Braised red cabbage. Doubled the ingredients and used about 2.5kg of diced venison (there were 12 of us!!) Went down a treat with just a bit left over for dinner the following day.
clairtownsend
2nd Jan, 2012
5.05
I didn't change any of the ingredients and ALL of my 5 children (who won't normally eat any kind of meat) demolished it! I wanted a recipe for my 10 month old daughter so I could blend it for her as she is a picky eater. I also had a lovely gift of venison from my landlady (who owns a factory full of it) and needed new ideas as I had never had it before. This is a beautiful dish and one I will cook again (if not every day). One in a million meal, I cooked it with mash and left over suede and carrots, mashed together with butter (great granma's idea and it worked with the kids). Would recommend to anyone with picky children!
frannylou
29th Dec, 2011
5.05
Ooops...forgot to score it!!!
frannylou
29th Dec, 2011
5.05
What a stunner!!! I left the redcurrant jelly out but used half a bottle of good quality mulled wine left over from Christmas..delicious!! I also left out the swede but mashed it in with the potatoes for a more earthy flavour to counteract the sweetness of the meat. Double portions all round and an empty pot. Will be cooking it again next week.
catcalledcharlie
21st Dec, 2011
5.05
Delicious! Made this last night to serve up on Christmas day along with Turkey! Wow, its full of flavour, earthy and sweet, it packs a punch. To be honest it nearly didn't make it to the freezer as I kept nibbling another mouthful 'just to taste test' as it cooled down. I took the bay out after 10 minutes as I am not keen on the flavour, and its still delicious! Can't wait to mop it up with some yorkshires on the big day!
redwellies
11th Dec, 2011
Having never tried Venison previously I was a bit nervous offering this to my significant other...what a success...it was absolutely delicious. It's going on our (short) list of dinner party recipes and SO has already requested a repeat. It's healthy, delicious and so simple to make. Brilliant.
lozenge
9th Dec, 2011
5.05
Fabulous, and it freezes well too. The servings quantities are about right too.
ianbutcher
23rd Nov, 2011
Tried to use the "Print this recipe" feature and is was not activated. If I print from my own printer it does not include the ingredients/quantities
missflops
20th Nov, 2011
Fantastic, stunning, superb, were just some of the comments my guests gave this dish. It is sublimely easy to make and even more sublime to eat. I used haunch of venison and I added mushrooms and whole cooked chestnuts which worked a treat. The meat was so tender and the flavour of the sauce was incredible. I would say, however, that it only comfortably fed 5 adults (but we do have healthy appetites). I served it with the Swede and Parsnip Bake which was delicious and complemented the venison beautifully. A real winner, will be making this again for sure.

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